Herb Gnocchi with Vegetable Sauce

Ingredients

• 1 kg starchy cooking potatoes
• 1 handful fresh herbs (e.g. chives, tarragon, marjoram, oregano, bean herb)
• 1 egg
• 200 g Flour
• Salt
• nutmeg
• 2 tbsp olive oil
• 1 Zucchini
• 2 bell peppers (yellow and red)
• 1 Shallot
• 1 Garlic clove
• 4 tomatoes
• 2 tbsp olive oil
• a splash dry white wine
• Salt
• a pinch sugar
• Cayenne pepper
• fresh herbs for garnish

Instructions

1. 1.

   Wash the potatoes and steam them for about 30 minutes until cooked. Drain, peel, press through a potato masher and let them steam off. Rinse the herbs, shake dry, pluck and finely chop.

2. 2.

   Add the egg, herbs and some flour to the mashed potatoes. Season with salt and nutmeg. Knead everything into a smooth dough. Adjust with more or less flour so the dough is not too sticky and remains workable. On a floured surface roll the dough into finger‑thick ropes and cut into pieces about 1.5 cm wide. Cover with a kitchen towel and rest for about 10 minutes. Then drop them into boiling salted water. Let them gently simmer for 8–10 minutes until they float to the surface, indicating they are cooked.

3. 3.

   For the sauce peel or wash the zucchini, bell peppers, shallot and garlic, then finely dice everything. Heat tomatoes in hot water, cool, peel, quarter, seed and dice small. Sauté the vegetables (except tomatoes) in hot oil for 1–2 minutes. Deglaze with white wine, add the tomatoes and simmer gently for 3–4 minutes. Season with salt, sugar and cayenne pepper.

4. 4.

   Drain the gnocchi and brown them in a non‑stick pan over high heat while tossing. Plate them on top of the sauce.

5. 5.

   Garnish with fresh herbs before serving.